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Can this knife take a beating at a professional kitchen?

Hey Chef,

We are a new company and understand that you need time learn about us. We get it. That is why we had our knives battle tested on the front lines. For example, Chef Livengood used our knife at his restaurant BrightWok located at Chicago and has the below to say.

"This is where the knife shines. The steel has been treated very well. After about 2500 pounds of product over a week in my kitchen the knife was still sharp enough to use, giving the knife much more resilience than standard, more popular options.

The edge was easy to bring back after a quick stone session, and took a higher grit finish very well without feeling over polished.

Overall I think it's a great introductory knife that should be very competitive with other residents of Sur la table or William & sonoma. My staff loves it, and it stood up to their abuse."